Description
Buttery cookie shells filled with creamy blueberry cheesecake—bite-sized summer bliss.
Ingredients
- Sugar cookie dough
- Cream cheese
- Fresh blueberries
- Heavy cream
- Granulated sugar
- Vanilla extract
- Lemon zest
- Powdered sugar
- Butter
- Salt
Instructions
- Press sugar cookie dough into a muffin tin to form shallow cups.
- Bake until lightly golden, then gently press centers and cool completely.
- Beat cream cheese with sugar, vanilla, and lemon zest until smooth.
- Whip heavy cream separately, then fold into the cream cheese mixture.
- Gently fold in chopped blueberries.
- Pipe or spoon cheesecake filling into cooled cookie cups.
- Chill until set and top with fresh blueberries before serving.
Notes
- Ensure the cookie cups are completely cooled before filling.
- For best results, use fresh blueberries.
- Chill the filled cookie cups for at least 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg